Smørrebrød (Danish bread rolls) with Harvarti cheese

Name: Smørrebrød (Danish bread rolls) with Harvarti cheese
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 egg (size M); 60 g Gherkins; 1 small onion; 1/2 Beet Cress; 1/2 bunch Chives; 125 g Salad Mayonnaise; 75 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some frisée salad leaves; 40 g Alfalfa sprouts; 100 g Currants; 8 discs Wholemeal rye bread; 400 g Harvarti cheese in thin slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 egg (size M)
60 g Gherkins
1 small onion
1/2 Beet Cress
1/2 bunch Chives
125 g Salad Mayonnaise
75 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some frisée salad leaves
40 g Alfalfa sprouts
100 g Currants
8 discs Wholemeal rye bread
400 g Harvarti cheese in thin slices

Directions

1
Cook the egg in boiling water for about 10 minutes. Rinse with cold water and peel off the shell. Leave to cool. Drain cucumbers and dice finely. Peel and finely dice the onion.
2
Cut cress from the bed, wash chives, shake dry and cut into fine rolls. Finely dice the egg. Mix mayonnaise, crème fraîche, gherkins, herbs, onion and egg. Season to taste with salt and pepper
3
Wash the salad and dab dry. Wash sprouts and currants and drain well. Spread rye bread with the tartar sauce. Spread the lettuce on top. Cut cheese slices in half or in thirds and lay on top in several layers. Garnish with sprouts and redcurrants